The Farmer's Butcher to host whole hog cook-off between San Antonio chefs on Sunday

A Sunday, Nov. 14 cook-off at San Antonio's The Farmer's Butcher will showcase three local culinary teams' skill at preparing humanely raised artisan pork.

Northwest San Antonio restaurant Humo and mobile kitchens The Smokin’ Bull and Geaux Pig or Geaux Home will each whole-roast a hog supplied by Farmer's Butcher owners Mark and Kelley Escobedo's South Texas Heritage Pork farm. Judges including chefs James Canter and John Tamez of San Antonio and John Tesar of Dallas will then sample the cooked meat and declare one of the participating teams Fine Swine Masters.

In addition to pork from each of the roasted hogs, the ticketed event will feature boozy tipples from Southern Glazer's Wine and Spirits and vinyl spun by Aaron Peña of late-night drinkeries Squeezebox and Amor Eterno.

The Farmer's Butcher serves up its own flavorful, sustainable and environmentally responsible signature pork, along with cuts of beef and poultry from like-minded farmers, at Hackberry Market, located at 1602 E Houston St. The cook-off will take place from 3-7 p.m.

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